Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched <i>Cardamine violifolia</i> Pickles Fermented by Three Distinct Methods
<i>Cardamine violifolia</i> is a selenium (Se)-rich vegetable crop belonging to the Brassicaceae family. This study investigated the Se concentration and volatiles in the fresh (CK) <i>C. violifolia</i>, natural fermented (NF), <i>Lactiplantibacillus plantarum</i>...
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2024-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/12/632 |
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| author | Jue Gong Shen Rao Xiaomeng Liu Shuiyuan Cheng Xin Cong Dingxiang Zhu |
| author_facet | Jue Gong Shen Rao Xiaomeng Liu Shuiyuan Cheng Xin Cong Dingxiang Zhu |
| author_sort | Jue Gong |
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| description | <i>Cardamine violifolia</i> is a selenium (Se)-rich vegetable crop belonging to the Brassicaceae family. This study investigated the Se concentration and volatiles in the fresh (CK) <i>C. violifolia</i>, natural fermented (NF), <i>Lactiplantibacillus plantarum</i> (LP), and <i>Leuconostoc mesenteroides</i> (LM) fermented <i>C. violifolia</i> pickles. Results showed that fermentation promoted the levels of selenocysteine, methyl selenocysteine, and selenate. A total of 648 volatile compounds were found, including 119 terpenoids, 105 heterocyclic compounds, 103 esters, and 65 hydrocarbons. Differential analysis of volatiles indicated that fermentation induced the release of volatiles when compared to CK, whereas volatile profiles in LM and NF pickles showed notable differences from LP pickles. SeCys2, MeSeCys, and selenate significantly correlated to several volatile compounds, implying that Se metabolism may affect the formation of volatiles. Conclusively, fermentation promoted the release of aroma and bioactive volatiles and the degradation of unpleasant and harmful substances in <i>C. violifolia</i> pickles. |
| format | Article |
| id | doaj-art-a42372c4bc84452584d4f03dbf6f58c3 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-a42372c4bc84452584d4f03dbf6f58c32024-12-27T14:25:28ZengMDPI AGFermentation2311-56372024-12-01101263210.3390/fermentation10120632Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched <i>Cardamine violifolia</i> Pickles Fermented by Three Distinct MethodsJue Gong0Shen Rao1Xiaomeng Liu2Shuiyuan Cheng3Xin Cong4Dingxiang Zhu5National R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan 430048, ChinaNational R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan 430048, ChinaNational R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan 430048, ChinaNational R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan 430048, ChinaNational R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan 430048, ChinaNational R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan 430048, China<i>Cardamine violifolia</i> is a selenium (Se)-rich vegetable crop belonging to the Brassicaceae family. This study investigated the Se concentration and volatiles in the fresh (CK) <i>C. violifolia</i>, natural fermented (NF), <i>Lactiplantibacillus plantarum</i> (LP), and <i>Leuconostoc mesenteroides</i> (LM) fermented <i>C. violifolia</i> pickles. Results showed that fermentation promoted the levels of selenocysteine, methyl selenocysteine, and selenate. A total of 648 volatile compounds were found, including 119 terpenoids, 105 heterocyclic compounds, 103 esters, and 65 hydrocarbons. Differential analysis of volatiles indicated that fermentation induced the release of volatiles when compared to CK, whereas volatile profiles in LM and NF pickles showed notable differences from LP pickles. SeCys2, MeSeCys, and selenate significantly correlated to several volatile compounds, implying that Se metabolism may affect the formation of volatiles. Conclusively, fermentation promoted the release of aroma and bioactive volatiles and the degradation of unpleasant and harmful substances in <i>C. violifolia</i> pickles.https://www.mdpi.com/2311-5637/10/12/632<i>Cardamine violifolia</i><i>Leuconostoc mesenteroides</i><i>Lactiplantibacillus plantarum</i>natural fermentationselenium |
| spellingShingle | Jue Gong Shen Rao Xiaomeng Liu Shuiyuan Cheng Xin Cong Dingxiang Zhu Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched <i>Cardamine violifolia</i> Pickles Fermented by Three Distinct Methods Fermentation <i>Cardamine violifolia</i> <i>Leuconostoc mesenteroides</i> <i>Lactiplantibacillus plantarum</i> natural fermentation selenium |
| title | Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched <i>Cardamine violifolia</i> Pickles Fermented by Three Distinct Methods |
| title_full | Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched <i>Cardamine violifolia</i> Pickles Fermented by Three Distinct Methods |
| title_fullStr | Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched <i>Cardamine violifolia</i> Pickles Fermented by Three Distinct Methods |
| title_full_unstemmed | Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched <i>Cardamine violifolia</i> Pickles Fermented by Three Distinct Methods |
| title_short | Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched <i>Cardamine violifolia</i> Pickles Fermented by Three Distinct Methods |
| title_sort | comparative study on selenium and volatile compounds in selenium enriched i cardamine violifolia i pickles fermented by three distinct methods |
| topic | <i>Cardamine violifolia</i> <i>Leuconostoc mesenteroides</i> <i>Lactiplantibacillus plantarum</i> natural fermentation selenium |
| url | https://www.mdpi.com/2311-5637/10/12/632 |
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